Carson's Uppity Chicken

Hey, guys, got another food guide for y'all. This is for my sauteed chicken. A lot of people complain that their grilled chicken is too dry, so I hope this can help those people get a tender, juicy chicken meal. It tastes like marinated chicken off the pit. I like to cut up the servings into small pieces and put a cup of toothpicks by the plate for social events, especially football games. People love it.

Get some sort of chicken. The bagged frozen chicken from Sam's Club is a great choice, and makes things easier. Defrost it and lay the pieces out on a paper towel.

Take a toothpick and make a ton of little pores on the chicken. Depending on the size of the piece, I usually make 30-50 perforations.

One of the things I love about this recipe is how easy it is to prepare and cook. All of the items you need for prep are things you can easily find in your pantry or fridge. Gather these things:

Throw all of the chicken into a medium-sized bowl and fill it up with the Italian Dressing to about this amount:

Add a few dabs of Worcestershire

Add the Slap Ya Mama (or Tony's) and minced garlic liberally.

Work the mixture with both hands. Mix it very well until everything becomes a single fluid.

Get a skillet and turn the stove on a medium-high setting. Add about this much olive oil (I love Bertolli and Impastato Brothers fwiw).

Once the stove is pretty hot, drop the chicken in. When it's all in, pour some of the marinade in as well. This is key.

Let it cook. You want most of the juice to evaporate, but not too much. Usually, I crank the heat up as high as it can go to speed up this process. Keep an eye once the juice level gets low, then go back to a medium-high. You want a little juice left because it gets really thick and makes an awesome glaze when served over the chicken.

Once all of the juice evaporates, keep a close eye on the chicken. You're trying to get a nice golden brown color. I like blackening the little pieces for a nice crispy touch.

Serve the chicken on a plate and pour any of the thick juice over it. A lot of times I will eat the chicken alone and it gives me 3 meals. It goes great with some kind of potatoes, and it is excellent when made with a Caesar salad.

I don't think the holes are necessary, and with that said that is too much chicken for the skillet. But with that said, I do mine like that and it is delicious. I recommend investing in a cuisinart griddles, $99 at bed bath and beyond. It's awesome

quote:I don't think the holes are necessary, and with that said that is too much chicken for the skillet. But with that said, I do mine like that and it is delicious. I recommend investing in a cuisinart griddles, $99 at bed bath and beyond. It's awesome

I haven't had it without the holes, so I don't know. I usually don't cook that much in the skillet. I cooked a lot tonight because I had people over for MNF.